In a bowl place the strawberries that have been roughly chopped and sprinkle over around 20g of the caster sugar. Now leave them somewhere (not the fridge) where they can warm and get soft. A few hours is the best for this I find, as it releases the strawberry flavour better.
Then once the strawberries have warmed and started to release juice, you can either mash and squish them with say a potato masher or use a hand blender to bring it to a pulp. Set to the side again.
Then in another bowl add in the cream, milk, vanilla and the remaining 150g of caster sugar. Whisk it up a little with a hand whisk and then add in the strawberry pulp and stir further. Then place in the fridge for an hour or so, until the sugar dissolves and the mixture goes cool again.
Then once it has properly chilled through, you can put it in an ice cream maker. Each model varies, but with my older model of Cuisinart, it can take up to 45 minutes. I then place into a tub and into a freezer.
If you don’t have an ice cream maker, you can place it in a tub, then into the freezer. Then every hour or so take it out and give it a whisk through.
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